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Fried Bee Hoon

Fried Bee Hoon Recipe

Adjust the seasonings to your liking - for example more light soy sauce for saltier taste, or more dark soy sauce for darker colour. You have to add the seasonings while there is still liquid in the wok, and not when the noodles are already dry.

Serves:4

Prep Time:5 mins

Cook Time:10 mins

Ingredients

200g bee hoon (rice vermicelli) soaked in water for at least half an hour until fully constituted

4 cloves shallots chopped finely

4 cloves garlic chopped finely

1 tbsp cooking oil

(A) Seasonings

250 ml water

1 tbsp light soy sauce to taste

1 tbsp dark soy sauce to taste

1 tsp (Chinese) fish sauce to taste if not using, use a bit more light soy sauce

Directions

Soak the bee hoon in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.

Heat the wok with oil, and fry shallots, until the latter is soft and translucent. Add garlic and stir fry for 10 seconds.

Add the bee hoon. Then add (A), making sure the noodles are well coated in the mixture so that you have even colour and taste.

Cook until the noodles have soaked up all the water, and is of a dry consistency. This usually takes about 5 minutes.

Noob Cook Tips

If you like to add beansprouts to your bee hoon, trim the ends of the beansprouts, and add them roughly 2 minutes before the noodles are cooked.

Thanks for your recipe. Was never a cook but I has to get rid of that packet of bee hoon that has been sitting in the cupboard since my mum was diagnosed with dementia.
Never cooked boo hoon before. Followed your recipe. I thought the taste was light but acceptable. However, Mum liked the bee hoon I cooked and it brought back memories for her who has always like bee hoon. Thanks again.